Gas chromatographic investigation of milk cultures of three strains of Propionibacterium shermanii revealed the production of acetaldehyde, propionaldehyde, ethanol, and propanol by all strains. One strain produced dimethyl sulfide in quantities significant from the standpoint of flavor. The ability of all strains to reduce added acetaldehyde or propionaldehyde to the corresponding primary alcohols was demonstrated. Acetone and butanone, however, were not reduced to the corresponding secondary alcohols.
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Keenan et al. (1968) studied this question.
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